With the colder weather and shorter days approaching it’s time for the slow cooker to make an appearance for some hearty and nutritious meals. The great thing about slow cooking is that it is really low maintenance for really high flavour. Meat which has been slowly cooked is much easier on the digestive system which makes nutrients more available for absorption.
This recipe is for slow cooked lamb shanks but it works equally well with venison cubes and beef short rib so feel free to use it substituting whatever cut of meat you have available.
It makes 2 large servings or 4 smaller ones
2x400g lamb shank
1 tbsp olive oil
4 cloves of garlic, finely sliced
2 large carrots, cut into chunks
2-3 celery sticks, cut into chunks
1 large onion, cut into chunky pieces
1 fresh red chilli, sliced
1 ½ cups of red wine
2 cups of beef stock
2 sprigs of rosemary
2 bay leaves
Salt and pepper
- Heat the oil in a large pot.
- Add the garlic, celery, carrots, onion, chilli and lamb shanks.
- Sautee for about 5 minutes agitating the pan when necessary and turning the shakes to ensure that the meat is sealed all over.
- Remove the shanks from the pan and place them in the slow cooker on low.
- Allow the vegetables to sautee for another 2 or 3 minutes and then add the wine, stock, rosemary and bay leaves.
- Simmer for 6 or 7 minutes to reduce down.
- Add the liquid and vegetables to the slow cooker and cook on low for 6-8 hours.
- Serve with mashed sweet potatoes and steamed green veg.